Here is a way to jazz up stuffed squash. I like to use the acorn variety because they form their own bowls. One acorn squash will serve two people so increase the proportions if making this for more folks.

Lamb and Potato Stuffed Acorn Squash

1 lb ground lamb

1 large acorn squash

1 cinnamon stick

1/2 tsp cumin seeds

1 15-ounce can diced tomatoes

1 tbsp minced ginger

2 medium potatoes cut into medium cubes

1 small onion diced fine

4 cloves garlic minced

1/8 tsp cayenne pepper

1/2 tsp tumeric

Salt/pepper

Slice squash in half and discard seeds and pulp. Place flesh side down in a baking pan filled with 1/4″ water. Bake at 360 degrees until a knife passes through the center easily, about 1 hour. Remove squash and place in a greased baking dish flesh side up. In a large saute pan heat two tablespoons olive oil. Add cumin seeds and cinnamon stick and fry on high stirring constantly until cumin begins to brown. Add onion and cook until the edges begin to brown over medium heat. Add ginger and garlic and fry until fragrant, about two minutes. Add lamb and brown breaking up the big bits. Add spices, potatoes and season with salt and pepper. Mix well, then add tomatoes. Fill tomato can with water and add to mixture. Bring to a boil, scraping any bits stuck to the bottom of the pan, then turn to a simmer and cook until thick, about 30 minutes. Remove cinnamon stick and scoop filling into squash cavities. Bake in oven at 365 degrees until tops begin to brown. Sprinkle shredded Romano cheese over the top and serve.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.

58 Responses to Stuffed Squash with an Indian Twist

Funny. I read your caption and thought how I’ll eat a fungus growing in a yard but pick a different squash from the bin? Heavens no! These really are beautiful, Greg, and sure to impress your dinner guests. I know I would be.

I love the savory of the meat with the natural sweetness of the squash. I have made baked acorn squash stuffed with spicy sausage but the indian spice combo sounds very yummy- will have to give this one a try.

That looks so good Greg. I have to see if I can find acorn squash here, Ihope so because I really like it a lot. A very nice man used to see me an acorn squash and sweet potatoes in the mail when I was in Mali!

Stonking picture, nice one. With the amount of squash around at the moment, I’m interested in any way to make it interesting. Ideally that would be a time machine taking me back to August when they were’nt around.

Ok, the weather is finally cold enough – it’s time to dig into that mountain of winter squash from this summer’s garden! Wonder if I can convince Hubby that this is ‘enough’ for a meal…
Great spice combo, Greg.

Lamb and potato?? You’ve really kicked it up a few dozen notches, well done! Every time I’m at the store I gravitate towards the acorn squashes and all the odd-looking gourds and stare at them, thinking” what can i do with these??” Hmm. I think now I know!

I love these colorful squashes! I’ll cut a bit off the bottom of each so they are not so rolly polly when served. I think this makes a great one dish entre and the presentation is awesome! I had not thought to use lamb and the cinnamon gives this such an Autumn feel. Great recipe!!

Hi Greg, I just finished catching up with all your posts that I missed while traveling in Europe. You have been cooking up a storm. Your stuffed squash sounds delicious…lamb, potatoes and those wonderful spices. Yum!

Stunning – looks and sounds amazing! You should check out a Hugh Fearnley Whittingstall recipe with a cheesy soupy filling for pumpkin….will try to locate it and send it to you. He also uses the squash as the bowl!